I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 20, 2016

Gingerbread

1/2 cup boiling water
1/2 cup shortening
1/2 cup brown sugar
1/2 cup molasses
1 beaten egg
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ginger
3/4 tsp. cinnamon
1/2 tsp. nutmeg

Pour boiling water over shortening.  Add brown sugar, molasses, egg, and sifted dry ingredients.  Beat until smooth.  Batter will be thin.  Bake in greased 8 inch square pan at 350 degrees for 35 minutes.

This recipe is from Beth's Grandmother Ormesher.  The first year Adam and Beth were married, Beth brought this recipe to Cookie Day. We decided we weren't going to be making gingerbread men when the recipe made batter instead of dough.
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